Top crispy shredded potatoes with spinach pie filling for a satisfying easy weeknight dinner that's a mashup of a traditional Swiss rösti (potato pancake) and a Greek spanakopita. Buying preshredded frozen potatoes makes this healthy dinner recipe (or breakfast, lunch or brunch!) extra-easy to prepare. Source: EatingWell Magazine, September 2019

Adam Dolge
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add potatoes and press gently into a single layer. Cook, undisturbed, until crispy on one side, about 12 minutes. Remove to a clean plate and flip. Add 1 tablespoon oil to the pan and transfer the potatoes back to the pan, uncooked-side down. Cook, undisturbed, until crispy on the other side, 10 to 12 minutes more. Sprinkle with salt.

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  • Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.

  • Serve the spinach mixture on the potato rösti.

Nutrition Facts

295 calories; total fat 16g 25% DV; saturated fat 5.1g; cholesterol 22mg 7% DV; sodium 440mg 18% DV; potassium 90mg 3% DV; carbohydrates 28.3g 9% DV; fiber 4.9g 20% DV; sugar 1g; protein 9g 18% DV; exchange other carbs 2; vitamin a iu 5284IU; vitamin c 24mg; folate 13mcg; calcium 234mg; iron 3mg; magnesium 65mg.